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    You are in: Home / Community Forums / Breads & Baking / Bake anything lately?
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    Bake anything lately?

    Go to page << Previous Page  1, 2, 3 ... , 26, 27, 28  Next Page >>
    JoeV
    Wed Jun 05, 2013 2:42 pm
    Food.com Groupie
    Red Apple Guy wrote:
    That's an excellent bread. And only 3 hours in the making.

    Red
    I actually didn't shape it for about 4-1/2 hours from when I mixed it. It was pretty sticky at 70% hydration, but made for a lot of air pockets when it baked.
    Bonnie G #2
    Thu Jun 06, 2013 3:14 pm
    Food.com Groupie
    I had several folks that where here today to work on my irrigation system and spray the house for those early summer wasp nests so decided to make Arabic Honey Cake to offer them. It was a popular offering when we lived in Saudi Arabia and I like it has it's easy to eat with your hands and easier to make.
    CarrolJ
    Thu Jun 06, 2013 3:18 pm
    Food.com Groupie
    Bonnie G #2 wrote:
    I had several folks that where here today to work on my irrigation system and spray the house for those early summer wasp nests so decided to make Arabic Honey Cake to offer them. It was a popular offering when we lived in Saudi Arabia and I like it has it's easy to eat with your hands and easier to make.


    Beautiful...I'll gladly take a bite!
    Bonnie G #2
    Thu Jun 06, 2013 5:00 pm
    Food.com Groupie
    It was really good, very sweet but it only takes a small slice and with fresh hot coffee - YUM!
    Red Apple Guy
    Fri Jun 07, 2013 3:37 pm
    Forum Host
    looks great.
    Red Apple Guy
    Mon Jun 10, 2013 10:36 am
    Forum Host
    I made rolls and buns this weekend from my favorite sourdough recipe. I'm always changing it. Sometimes I add yeast, mostly I don't. Sometimes I use a lot of sourdough to speed things up and sometimes I want it to take most of the day to rise. I like a wet dough sometimes, but not if I'm making rolls or buns. So, I built a general spreadsheet that I can input what ever parameters I want and it'll spit out the ingredients and their amounts. For spreadsheet type of folks, I can send a copy if you'll send me a private message.



    Red
    duonyte
    Mon Jun 10, 2013 10:44 am
    Forum Host
    That is very nifty.
    tasb
    Mon Jun 10, 2013 1:08 pm
    Food.com Groupie
    JoeV, thanks for your suggestion on the thread locker, it seems to be working on my mixer.

    Yesterday morning I cranked out 2 batches of white bread (12 loaves). I was given a warning we were out of bread in the freezer a couple days ago. Then on Saturday my son told me we are almost out of jam. As I make that myself too. I looked at the price of jam when we were walking by it in the store and told my son that I seen an ad on our local Kijiji for strawberries, hopefully we have enough jam for the week. I would order some to pick up next weekend. That night I thought well I have lots of frozen strawberries in the freezer I need to use up, so I used those too.

    First I got the bread mixed, got the berries defrosting, punched down the bread and shaped it, while it was rising I made the jam, put it on the back of the counter, baked the bread, took the toaster off the counter to make room for the bread. After it was cooled I took the ribs out of the frig, shifted things around in the frig, put the bread in there. So my timing was just perfect.

    But when I was pulling jars out for the jam, I seen we still had 4 jars in the cupboard and maybe 4-5 in the freezer. They weren't hiding either. I had moved everything around a couple weeks ago to put all the full jars up front and move the empty ones to the back.

    Not the greatest picture, but it shows the bread and the jars of jam tucked in the back cooling also.

    Bonnie G #2
    Mon Jun 10, 2013 2:12 pm
    Food.com Groupie
    Whew, you make me dizzy with all that tasb - how do you get it all done.

    Red, I'm z-mailing you
    CarrolJ
    Mon Jun 10, 2013 2:20 pm
    Food.com Groupie
    tasb wrote:
    JoeV, thanks for your suggestion on the thread locker, it seems to be working on my mixer.

    Yesterday morning I cranked out 2 batches of white bread (12 loaves). I was given a warning we were out of bread in the freezer a couple days ago. Then on Saturday my son told me we are almost out of jam. As I make that myself too. I looked at the price of jam when we were walking by it in the store and told my son that I seen an ad on our local Kijiji for strawberries, hopefully we have enough jam for the week. I would order some to pick up next weekend. That night I thought well I have lots of frozen strawberries in the freezer I need to use up, so I used those too.

    First I got the bread mixed, got the berries defrosting, punched down the bread and shaped it, while it was rising I made the jam, put it on the back of the counter, baked the bread, took the toaster off the counter to make room for the bread. After it was cooled I took the ribs out of the frig, shifted things around in the frig, put the bread in there. So my timing was just perfect.

    But when I was pulling jars out for the jam, I seen we still had 4 jars in the cupboard and maybe 4-5 in the freezer. They weren't hiding either. I had moved everything around a couple weeks ago to put all the full jars up front and move the empty ones to the back.

    Not the greatest picture, but it shows the bread and the jars of jam tucked in the back cooling also.



    I agree with Bonnie. Just thinking about making 12 loaves of bread makes me tired. Why do you make so many?
    Red Apple Guy
    Mon Jun 10, 2013 3:37 pm
    Forum Host
    Nothing wrong with that picture tasb. They look very good.
    tasb
    Tue Jun 11, 2013 2:04 am
    Food.com Groupie
    I make so many so I dont have to make bread so often. We can easily use up a loaf a day. Especially when we are all home. I slice it and put it in the freezer. I think it is almost time to give in and buy an electric knife. Or see if the knife store can sharpen my bread knife. Almost 13 years of use and abuse I am sure it is finally getting dull. Wow I cant believe it will be 13 years this August, since I started Cooking School. Now there is where I was taught to make lots of loaves at once. But we had a couple 60 qt mixers doing the hard work. Like now I have the KA.
    Bonnie G #2
    Tue Jun 11, 2013 6:24 am
    Food.com Groupie
    I repeat tasb, you are AWESOME and a work horse. Now that I'm retired, I've really been thinking of looking into the University for some cooking programs (for fun) that could help me with my skills.
    JoeV
    Tue Jun 11, 2013 3:43 pm
    Food.com Groupie
    Having an overnight guest tonight, so I'm making raviolis for dinner with a salad from the leaf lettuce in the garden. That said, I felt a good Italian herb baguette topped with sesame seeds & Parmesan cheese would be the right bread for the meal.

    Red Apple Guy
    Wed Jun 12, 2013 6:28 am
    Forum Host
    terrific. what herbs are used?
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